Ma Maison
PASSWednesday, June 16, 2021 at 3:08 PM
Violations Cited
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
There are some items in the cooler with no date marked on them. Make sure to date mark any items that are stored for more than 24 hours and ready to eat. (Items were made yesterday and the manager added the date marking to the products)
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
ROP tuna is thawing in packaging. Thaw ROP fish properly.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.005/5-205.15-C
System Maintained in Good Repair (C)
The faucet at the sink in the basement needs to be turned on from the bottom. Repair the faucet so employees can easily wash their hands.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.